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  • Prep
    15 min
  • Total
    45 min
  • Servings
    6 to 8

Wild Mushroom, Sage & Chicken Risotto


  • 1.5 L (6 cups) chicken stock
  • 60 mL (1/4 cup) unsalted butter
  • 30 mL (2 tbs) olive oil
  • 3 shallots, chopped
  • 1 clove of garlic, minced
  • 500 mL wild mushrooms, sliced
  • 30 mL (2 tbs) fresh sage, roughly chopped
  • 375 mL (1 ½ cups) Arborio rice
  • 125 mL (1/2 cup) white wine
  • 1 chicken breast, cooked and roughly chopped
  • 250 mL (1 cup) Saputo Parmesan Cheese, grated
  • 60 mL (1/4 cup) cream (10% or 35%)
  • Salt & pepper, to taste


  1. Heat chicken stock in a large sauce pot over low heat.
  2. In a separate skillet over medium low heat add the butter, olive oil, shallots, garlic, wild mushrooms & sage. Cook until the mushrooms have softened. Season with salt & pepper.
  3. Add the rice & cook for an additional one minute.
  4. Add the wine & stir until the rice absorbs the wine.
  5. Turn skillet down to low heat & add a ladle full of chicken stock. Once the rice absorbs the stock add another ladle full. Stir between each addition. Add stock until the rice is fully cooked (about 5-6 cups of chicken stock).
  6. Remove from heat and stir in the Parmesan cheese & cream. Add the chicken pieces. Season with salt & pepper.  

A recipe developed by our foodie influencer @modestmarce